JPH0475746B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a pulp-like jelly having a flavor and texture similar to fruits, and a method for producing the same.

[Conventional technology]

Jelly is a coagulable food made by hardening fruit juice with agar, gelatin, carrageenan, etc., and is a fresh confectionery with a uniform gel and smooth texture.

This jelly has been popular as a dessert confectionery for a long time, but conventional jelly has a rather monotonous and fixed texture, so there was a need for innovations to suit the increasingly diverse tastes of modern people.

For this reason, there are many products on the market that have been modified by adding various pulp fragments, etc., but the jelly part is just jelly, and there is no particular difference in that respect.

[Problem that the invention seeks to solve]

The present invention aims to provide a novel and unique pulp-like jelly that completely changes the image of conventional jelly.

[Means for solving problems]

Therefore, the present inventors have undertaken research into a jelly base material that has never been used for this type of jelly.
Through repeated trial and error, I came up with the idea of using the konjac jelly that I had developed earlier, and after further deep research, I found that when I prepared fruit juice jelly using this konjac jelly under specific conditions, I was surprised to find that The present invention was completed by discovering that a jelly with the texture and flavor of fruit can be obtained.

That is, the present invention provides konjac jelly produced from an alkaline konjac paste prepared from konjac flour or konjac mannan, water, and an alkaline agent, and a flavor similar to fruit pulp whose main components are fruit juice;
A method for producing pulp-like jelly, which comprises adding fruit juice to a konjac jelly prepared by heating and cooling alkaline konjac paste, stirring and mixing the pulp-like jelly having a texture, and then freezing and thawing the konjac jelly. It provides:

The present invention will be explained in detail below.

In order to produce the pulp-like jelly of the present invention, it is first necessary to prepare alkaline konjac paste from konjac flour by one of the methods described below, and then to produce konjac jelly from it.

Water is added to konjac flour to swell it, then an alkali agent is added and mixed to make it alkaline, and the mixture is heated and cooled to obtain konjac jelly.

Water to which an alkaline agent has been added is added to konjac flour to swell it, an alkali agent is added and mixed to make it alkaline, and then heated and cooled to obtain konjac jelly.

After adding and mixing an alkaline agent to konjac flour, water is added to make it swell, heated under alkaline conditions, and cooled to obtain konjac jelly.

The konjac flour used in each of the above methods is powdered konjac yam or dried konjac yam.

In addition, the alkaline agent used is a basic amino acid and/or
Or basic salts.

As the basic amino acid, specifically, arginine, histidine, lysine, citrulline, ornithine, etc. are used. Particularly preferred are arginine and lysine.

The amount of basic amino acids used is preferably 1.25 to 15% by weight based on konjac flour.

Further, as the basic salts, any basic food grade salts can be used, but basic phosphates and organic acid salts are preferred. For example, sodium carbonate, sodium bicarbonate, calcium carbonate, disodium phosphate, trisodium phosphate, dipotassium phosphate, tripotassium phosphate, sodium polyphosphate, sodium citrate, sodium lactate, and the like are preferably used.

The amount of basic salts used is based on konjac flour.
It is preferable to use 0.01 to 5% by weight.

In addition, in order to have a buffer effect, acids such as citric acid and lactic acid, or acid salts such as sodium dihydrogen phosphate and potassium dihydrogen phosphate are appropriately combined to make the final pH slightly alkaline. May be used.

In addition, the heating temperature and time are determined by the concentration of salts used,
Adjust according to the pH and desired physical properties of konnyaku jelly. If the PH of the konjac paste is relatively high, the heating time will be short, and if the PH is low, the heating time will be long.

The konjac jelly of the present invention needs to be heated under alkaline conditions, and the pH of the konjac jelly obtained after cooling is in the range of 8.0 to 10.5, preferably 8.2 to 10.5.
It is desirable to adjust the pH to within the range of 10.0 when heating.

In this case, a combination of conditions is selected in which the heating temperature is 60 to 95°C and the heating time is 5 to 210 minutes.

In addition, the preferred combination of PH, temperature, and time must be selected so that the PH of the konjac jelly obtained after cooling falls within the above-mentioned preferred range, and for this purpose, the optimal combination conditions should be determined in a preliminary experiment. This is desirable.

Further, preferable results can be obtained by filling and sealing a bag or container made of synthetic resin or the like with konnyaku glue before performing the above-mentioned heating and cooling operations.

Next, fruit juice is added to the konnyaku jelly thus obtained, and the mixture is stirred and mixed into a predetermined container. The mixture in the container generally gels, but non-gels may also be used.

The fruit juice to be used can be any conventionally known fruit juice such as natural fruit juice, concentrated fruit juice, fruit juice drinks, fruit juice-containing soft drinks, and nectars, but preferably juices with soft and juicy flesh, such as peach, can be used. , grapes, melons, kiwi, apricots, apples, strawberries, mangoes, pineapple, pears, mandarin oranges, etc. In addition, various things such as pulp peel, pulp pulp, pieces of pulp, cellulose powder, etc. can be added. The mixing ratio of fruit juice, etc. to konjac jelly varies depending on the desired physical properties and the concentration of the jelly used, but is usually 0.5 to 5 parts, usually 2 to 4 parts, per 1 part of konjac jelly.

Furthermore, the texture and other physical properties of the pulp-like jelly can be controlled by adding general food gelling agents such as agar, gelatin, and pectin.

In addition, various additives such as sweeteners, seasonings, fragrances, acidulants, pigments, vitamins, etc. can be added depending on the purpose.

Stirring is one of the important operations in the present invention. By stirring, the mixture of konnyaku jelly and fruit juice forms a weak gel, and the properties of the gel change depending on the intensity of stirring, and the desired texture can be controlled by stirring. Any ordinary food stirrer can be used for stirring, and for example, a household stirrer can also be used. Stirring is performed using a household stirrer at 10 to 25°C for 20 to 100 seconds, preferably 30 to 60 seconds.

There are no particular limitations on the container in which the mixture of konjac jelly and fruit juice is placed, and any container shaped to match the shape of the desired jelly can be used.

After the mixture of konnyaku jelly and fruit juice is gelled in the container by the above-described process, it must then be frozen.

Freezing is carried out by keeping at -30°C to -5°C for 6 to 30 hours. Generally, it can be carried out by placing it in a normal freezer (about -20°C) for about one day and night. In addition,
By freezing rapidly or slowly, the physical properties of the jelly can be subtly changed.

Finally, when the above-mentioned gelled product is thawed, a pulp-like jelly having the flavor and texture of the desired fruit is obtained.

There are no particular restrictions on the method of defrosting, but generally 15
C. to 40.degree. C., preferably at room temperature.

〔Example〕

The present invention will be specifically explained below with reference to Examples.

Example 1 5 in which 25 g of soda carbonate and 25 g of sodium dihydrogen phosphate were dissolved was added to 140 g of konjac flour, and after sufficiently swelling, the bag was filled and sealed in a synthetic resin bag, and heated at 70°C for 30 minutes. It was cooled to obtain konjac jelly.

300g of this konnyaku jelly and 600g of melon juice
ml was added, stirred and mixed using a mixer for 1 minute, and packed into a synthetic resin container to form a gel. After freezing in the freezer overnight, it was thawed at room temperature. The resultant product was a jelly with the flavor and texture of melon.

Example 2 Konjac jelly made in the same manner as Example 1
600 ml of peach juice ground with pulp was added to 200 g, stirred and mixed with a mixer for 1 minute, packed into a synthetic resin container, gelled, placed in a freezer overnight, frozen, and then thawed at room temperature. The resultant product was a jelly with a peach flavor and texture.

Example 3 Konjac jelly made in the same manner as Example 1
To 300 g, 600 ml of grape juice and 4.5 g of gelatin dissolved in a small amount of hot water were added, mixed with a mixer for 1 minute, and then filled into a synthetic resin container to form a gel. After gelation, this was placed in a freezer overnight to freeze, and then thawed at room temperature. The resulting jelly had the flavor and texture of grapes.

Example 4 200g of konnyaku jelly in the same manner as in Example 1
600 ml of kiwi juice and 4 g of pectin dissolved in a small amount of water were added to the mixture, mixed with a mixer, and then filled into a synthetic resin container to form a gel. After gelatinization, it was frozen by placing it in a freezer overnight and thawing at room temperature. The result was a jelly with a kiwi flavor and texture.

Example 5 To 140 g of konjac flour, add 5 g of water in which 15 g of soda carbonate and 15 g of sodium dihydrogen phosphate were dissolved,
After sufficient swelling, the mixture was filled and sealed in a synthetic resin bag, heated at 80°C for 25 minutes, and cooled to obtain konjac jelly.

200g of this konnyaku jelly and 1 peach pulp
Add Bx.18 syrup 1, add 600g of ground peach juice, and mix for 1 minute with a mixer.
Packed in a synthetic resin container. At this time, the mixture of konnyaku jelly and fruit juice was not gelatinized but was in the form of a sol. This product was placed in the freezer overnight, frozen, and then thawed at room temperature. The product obtained was a gelatinous jelly with a peach flavor and texture.

〔Effect of the invention〕

The pulp-like jelly of the present invention is a novel jelly food using konjac flour or konjac mannan as a base material, which has never been used in this type of jelly. To provide a pulp-like jelly having the same excellent texture and flavor as fruits used as fruit juice, such as the texture and flavor of canned peaches.

Therefore, the pulp-like jelly of the present invention with a novel texture and flavor is expected to be highly compatible with the diversifying tastes of modern people, and is also an economical and highly preservable method of using fruits. One of the things that was developed here is very effective.

Claims (1)

[Scope of Claims] 1. Konjac jelly produced from alkaline konjac paste prepared from konjac flour or konjac mannan, water, and an alkaline agent, and having the same flavor and texture as fruit pulps whose main ingredients are fruit juice. Pulp-like jelly. 2. A method for producing pulp-like jelly, which comprises adding fruit juice to konjac jelly prepared by heating and cooling alkaline konjac paste, stirring and mixing, freezing, and then thawing.